CONTENTS introduction 6 savoury biscuits 8 plain biscuits 30 filled & iced biscuits 122 meringues & macaroons 210 biscotti 246 slices 268 pastries 354 glossary 386 index 392 conversion chart 399
blue cheese twists 1¼ cups (185g) plain flour ¼ cup (35g) self-raising flour ½ teaspoon salt 60g butter, chopped finely 125g firm blue vein cheese, grated ½ cup (160g) grated tasty cheese 1 egg yolk 3 teaspoons water, approximately pinch paprika 1 Sift flours and salt into large bowl; rub in butter. Stir in cheeses. Add egg yolk and enough water to make a firm dough. Knead dough gently on floured surface until smooth. Cover; refrigerate 30 minutes. 2 Preheat oven to 180°C/160°C fan-forced. Grease oven trays. 3 Roll dough between sheets of baking paper into a rectangle about 3mm thick. Cut into 1cm x 10cm strips. Twist each strip, place about 2cm apart on oven trays; sprinkle strips lightly with paprika. 4 Bake twists about 20 minutes or until lightly browned. Cool on trays.
prep + cook time 50 minutes (+ refrigeration) makes 80 8
curry caraway crackers 1 tablespoon curry powder 1¼ cups (185g) plain flour ¼ cup (35g) self-raising flour 100g butter, chopped finely 1 egg, beaten lightly 1 teaspoon water, approximately 1 egg white, beaten lightly 1 teaspoon sea salt ½ teaspoon caraway seeds 1 Dry-fry curry powder in small frying pan over low heat until fragrant. Cool. 2 Sift flours and curry powder into large bowl; rub in butter. Stir in
whole egg and enough water to make a firm dough. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes. 3 Preheat oven to 180°C/160°C fan-forced. Grease oven trays. 4 Roll dough between sheets of baking paper to 2mm thickness. Cut into 5cm rounds; place about 3cm apart onto oven trays. Brush lightly with a little egg white; sprinkle with salt and caraway seeds. 5 Bake crackers about 12 minutes or until lightly browned. Cool on trays.
prep + cook time 40 minutes (+ refrigeration) makes 70 11
gingernuts 90g butter ¹⁄³ cup (75g) firmly packed brown sugar ¹⁄³ cup (115g) golden syrup 1¹⁄³ cups (200g) plain flour ¾ teaspoon bicarbonate of soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground clove 1 Preheat oven to 180°C/160°C fan-forced. Grease oven trays. 2 Stir butter, sugar and syrup in medium saucepan over low heat
until smooth. Remove from heat; stir in sifted dry ingredients. Cool 10 minutes. 3 Roll rounded teaspoons of mixture into balls. Place balls about 3cm apart on trays; flatten slightly. 4 Bake gingernuts about 10 minutes; cool on trays.
prep + cook time 25 minutes (+ cooling) makes 32 14
filled & iced biscuits
filled & iced biscuits
chocolate wheaties 90g butter ½ cup (100g) firmly packed brown sugar 1 egg, beaten lightly ¼ cup (20g) desiccated coconut ¼ cup (25g) wheatgerm ¾ cup (120g) wholemeal plain flour ½ cup (75g) white self-raising flour 150g dark eating chocolate, melted 1 Preheat oven to 180°C/160°C fan-forced. Grease oven trays. 2 Beat butter and sugar in small bowl with electric mixer until smooth;
beat in egg. Stir in coconut, wheatgerm and flours. 3 Roll rounded teaspoons of mixture into balls, place about 3cm apart on trays; flatten with a fork. 4 Bake wheaties about 12 minutes or until browned. Cool on trays. Dip half of each biscuit in chocolate; leave to set on wire racks.
prep + cook time 35 minutes makes 35 18
MERINGUES & MACAROONS
meringues & macaroons
meringue kisses with passionfruit cream cornflour 1 egg white ½ teaspoon white vinegar ¹⁄³ cup (75g) caster sugar 1 teaspoon icing sugar ¼ cup (60ml) thickened cream 1 tablespoon passionfruit pulp 1 tablespoon icing sugar, extra 1 Preheat oven to 120°C/100°C fan-forced. Grease oven trays; dust with a little cornflour, shaking off excess. 2 Beat egg white, vinegar and caster sugar in small bowl with electric mixer about 10 minutes or until sugar dissolves; fold in sifted icing sugar. 3 Place meringue mixture in piping bag fitted with a small plain nozzle; pipe 1.5cm rounds 3cm apart on trays. 4 Bake meringues about 30 minutes or until crisp and dry. Cool on trays. 5 Beat cream, passionfruit and 2 teaspoons of the extra sifted icing sugar in small bowl with electric mixer until stiff peaks form. 6 Sandwich meringues together with passionfruit cream; dust with remaining extra sifted icing sugar.
prep + cook time 1 hour makes 35 22
Biscuits are the perfect homemade treat. Whether itâ€™s pistachio and cranberry biscotti with your coffee or tomato basil crackers served with cheese, this collection of recipes shows you how easy biscuit-baking can be. All of your favourite cream-filled, chocolatedipped, sugar-dusted and savoury biscuit recipes are here â€“ designed to fill up your biscuit tin and impress your guests.